Barley Tabbouleh

"Classically refreshing with a barley twist for RSC 10. This recipe passed the very high nutrition & taste standards of my taste testers. Cook time doesn't include chilling time."
 
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photo by Kiwi Kathy photo by Kiwi Kathy
photo by Kiwi Kathy
photo by JustJanS photo by JustJanS
photo by loof751 photo by loof751
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:
50mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • Boil the barley in plenty of salted water until tender, about 20 minutes. Drain well and chill.
  • Soak bulgur in 2 cups boiling water for approximately 15 minutes until softened. Drain and chill.
  • Combine grains, carrot, onion, cucumber, tomatoes, and parsley. Toss well.
  • Combine lemon zest, lemon juice, olive oil, salt & pepper to taste. Add to salad and toss well to combine.
  • Refrigerate until thoroughly chilled and serve.

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Reviews

  1. LOVE this!!! I've done it with all barley, half and half as written, and trying it tomorrow with barley and quinoa~~~GREAT recipe and much more budget friendly!!! (besides being OK for gluten intolerants)
     
  2. Another winner here. I love salads like this. It makes quite a large amount and keeps really well which all leads to making the evening meal a breeze. The barley cooked up perfectly and mad a pleasant change to other grains or couscous. I didn't take a picture as I didn't have quite enough parsley or tomatoes on hand. Tasted gorgeous anyway. Made for Aussie / Kiwi Swap March 2012 and November 2012 Aussie / Kiwi Swap. I hadn't realized until now that I had already made and reviewed it. Still awesome.
     
  3. I made this as written apart from using regular tomatoes and a bit of mint. I loved the chewy texture of the barley along with the crisp veg and the zing of the herbs. My lemons were extremely juicy, so I only used 1 1/2. I'm so happy we have leftovers of this delicious salad.
     
  4. Great recipe! I like the texture of barley and it works well for a grain salad. I used all barley because of a wheat allergy and extra lemon with a splash of vinegar to accommodate my tastes.<br/>I can imagine using other grains as well. I put this on a bed of shredded greens and had a delightful lunch.
     
  5. I subbed all barley for the bulgur. Used vegetables mostly from our CSA box and served with tacos for a Middle Eastern/Mexican feast. Served tabbouleh over mixed greens and some arugula, too. Serving at room temperature showcases the flavors best. Perfect potluck/brunch/picnic salad! Reviewed for Veg Tag/June.
     
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Tweaks

  1. I subbed all barley for the bulgur. Used vegetables mostly from our CSA box and served with tacos for a Middle Eastern/Mexican feast. Served tabbouleh over mixed greens and some arugula, too. Serving at room temperature showcases the flavors best. Perfect potluck/brunch/picnic salad! Reviewed for Veg Tag/June.
     
  2. What a refreshing, crisp and super tasty tabbouleh! Mmmm! The veggies all go so well together and make you feel like it was spring time already again. :) Luved the addition of pearl barley! It added a honeylike earthy flavour and great texture. Since I cant have wheat I used millet in place of the bulgur, which worked out nicely. Also I made only half the recipe for my sis and me. THANK YOU SO MUCH for sharing this fantastic recipe with us, Elmotoo! It will find its way into our lunch boxes quite often Im sure! :) Made and reviewed for Veggie Swap #21 April 2010.
     
  3. This was my first experience with tabbouleh. Very tasty dish. With your permission I used brown rice instead of bulgur since I can't get that where I live. The flavor is light and lemony and perfect with the vegetables.
     

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